Baked Buttermilk Donuts (Print Version)
# Ingredients:
→ For the Donuts
01 -
2 teaspoons baking powder
02 -
2 large eggs
03 -
2 cups sifted all-purpose flour for the fluffiest donuts
04 -
1/4 teaspoon nutmeg to recreate that signature donut smell
05 -
3/4 cup sugar
06 -
1 teaspoon salt
07 -
2 tablespoons melted unsalted butter
08 -
3/4 cup buttermilk
→ For the Chocolate Glaze
09 -
2 teaspoons vanilla extract
10 -
4 tablespoons cocoa powder
11 -
1 1/2 cups powdered sugar, sifted for smooth glaze
12 -
2 tablespoons milk (can add more for better texture)
# Instructions:
01 -
Start by heating your oven to 425°F. Lightly coat a donut baking pan with non-stick spray so they pop out easily after baking.
02 -
In a big mixing bowl, sift flour, sugar, nutmeg, salt, and baking powder. Add in buttermilk, eggs, and the melted butter. Stir everything until it's just blended—don't overdo it or your donuts might end up dense.
03 -
Spoon batter into each donut section of the pan, filling up about two-thirds. This way, they'll rise to a perfect shape without spilling over.
04 -
Place the pan in your oven and bake for 7-9 minutes. They’re done if they bounce back when you tap lightly on them. Let the donuts cool in the pan for 4-5 minutes before carefully lifting them out.
05 -
As your donuts cool, make the glaze by sifting cocoa powder and powdered sugar into a bowl. Mix in the milk and vanilla on low speed using an electric mixer until the glaze is silky and easy to pour.
06 -
Dip the tops of the warm (not hot!) donuts into the chocolate glaze. Set them on parchment paper to let the glaze firm up, becoming shiny as it sets.
# Notes:
01 -
These donuts taste best when eaten fresh on the same day.
02 -
Want to jazz them up? Throw on some sprinkles or other decorations while the glaze is wet!
03 -
No donut pan? No problem! Use the same batter to make bite-sized muffins instead.